Duck confit parmentier Ingredients: Veggie version- 2- onions- 2 tablespoons of- crème fraîche- 1 pinch of- nutmeg salt pepper- 4- confit duck legs- 2- shallots- 10- potatoes (bintje) milk water.
Utensils： 1 Blender 1 knife knives- 1 Set 3 frying pans best frying pans- 1 sauté pan- 1 baking tray baking tray- 1 salad bowl 1 Oven ovens- 1 fork- 1 dish-
Total time:
45 min
Preparation:
20 min -
Cooking:
25 min
Phase 1
Wash and peel the potatoes, and cook them in a large pot of salted water.
Phase 2
Warm the thighsnard in a bain-marie to extract their fat.
Phase 3
Keep a tablespoon of duck fat.
Phase 4
Cut and roughly chop the confit legs (do not mix!).
Phase 5
Slice the shallots and onions.
Phase 6
In a large frying pan or sauté pan, brown the chopped onions and shallots in the tablespoon of duck fat, over very low heat.
Phase 7
When this onion + shallot mixture is golden brown, add the duck mince and put on high heat, mixing vigorously, for 5 minutes. The duck mince should be finely grilled on the surface, but still soft. Reserve off the heat.
Phase 8
Mash your potatoes with a fork (please, no potato masher!) and make a soft mash by adding 50% water and 50% milk.
Phase 9
Salt, pepper, add a pinch of nutmeg and the crème fraîche.
Phase 10
Preheat the oven to 200°C (thermostat 6-7).
Phase 11
In a sufficiently high dish, spread half of your duck mince.
Phase 12
Mix the remaining half with the same volume of puree, and spread this second layer over the first. Finish with a third layer of puree.
Phase 13
Score the top of your puree with the back of a fork.
Phase 14
Cook in a hot oven (200°C) for 25 min. You can also finish cooking for 3 minutes under the grill to obtain a nice gratin.
Phase 15
Serve with a salad (mash, for example) and a light Cahors: this dish doesn't look like much, but your guests will be very pleasantly surprised!
Utensils： 1 Blender 1 knife knives- 1 Set 3 frying pans best frying pans- 1 sauté pan- 1 baking tray baking tray- 1 salad bowl 1 Oven ovens- 1 fork- 1 dish-
Total time:
45 min
Preparation:
20 min -
Cooking:
25 min
Phase 1
Wash and peel the potatoes, and cook them in a large pot of salted water.
Phase 2
Warm the thighsnard in a bain-marie to extract their fat.
Phase 3
Keep a tablespoon of duck fat.
Phase 4
Cut and roughly chop the confit legs (do not mix!).
Phase 5
Slice the shallots and onions.
Phase 6
In a large frying pan or sauté pan, brown the chopped onions and shallots in the tablespoon of duck fat, over very low heat.
Phase 7
When this onion + shallot mixture is golden brown, add the duck mince and put on high heat, mixing vigorously, for 5 minutes. The duck mince should be finely grilled on the surface, but still soft. Reserve off the heat.
Phase 8
Mash your potatoes with a fork (please, no potato masher!) and make a soft mash by adding 50% water and 50% milk.
Phase 9
Salt, pepper, add a pinch of nutmeg and the crème fraîche.
Phase 10
Preheat the oven to 200°C (thermostat 6-7).
Phase 11
In a sufficiently high dish, spread half of your duck mince.
Phase 12
Mix the remaining half with the same volume of puree, and spread this second layer over the first. Finish with a third layer of puree.
Phase 13
Score the top of your puree with the back of a fork.
Phase 14
Cook in a hot oven (200°C) for 25 min. You can also finish cooking for 3 minutes under the grill to obtain a nice gratin.
Phase 15
Serve with a salad (mash, for example) and a light Cahors: this dish doesn't look like much, but your guests will be very pleasantly surprised!